Simple Vegan Waffles

Makes 5 Rectangle Waffles 

• 1 1/4 Cups Flour

• 2 Tsp. Baking Powder
• 2 Tbsp. Sugar
• 2 Tbsp Oil
• 1/4 Tsp. Vanilla Extract
• 1 1/4 Cups Water
• Pinch Of Salt 

Directions:

1. Turn on waffle iron so it can become warm.
2. Mix all the ingredients together in a bowl.
3. Pour batter onto waffle maker ( I use an ice cream scoop ) It might need a little help spreading out evenly. 
4. When it becomes golden its ready to enjoy, I've never had a problem getting them off and I don't oil it or anything. 

Vegan Spinach & Lentils & Rice

• 2 white onions, halved and sliced into 1/2 rings
• 3 cloves garlic, minced
• 1/2 cup lentils
• 2 cups water
• 1 (10 ounce) spinach
• 1 teaspoon salt
• 1 teaspoon ground cumin
• freshly ground black pepper to taste
• 2 cloves garlic, crushed
• 1 Tablespoon Vegetable Oil 
• 1 Cup Rice, Uncooked

• PREP
  10 mins
• COOK
  55 mins
• READY IN
  1 hr 5 mins

Directions

1. Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
2. Add lentils and water & rice to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils and rice).
3.  Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Vegan Orange Cake - Fall Themed

Ingredients:

• 1 Cup Orange Juice 

• 1 1/2 Cup Flour

• 1 Cup White Flour

• 1/2  Vegetable Oil 

• 1 1/2  Tsp. Baking Soda

• 1/4 Tsp. Salt 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
2. Whisk Orange Juice, Flour, Sugar, Vegetable Oil, Baking Soda, and Salt together in a bowl. Pour batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

*NOTES* - I glazed it with Apricot Jam and added some Yellow Raisins for a fall feeling

Stuffed Tomato's or Peppers

•  3 Cups Cooked Lentils ( 1 1/4 Cup Dry)
• 1 Cup Cooked Rice
• 1 Medium Onion, minced
• 2 Cloves Garlic, minced
• 2 Tablespoons Minced Fresh Parsley
• 2 Teaspoons Lemon Juice
• 1 Teaspoon Paprika (smoked or regular)
• 1/2 Teaspoon Freshly Ground Black Pepper (or to taste)
• 1/2 Teaspoon Salt (or to taste)
• 1/4 Teaspoon Allspice ( I actually used Cumin cause I'm in love )

 I suppose you don't have to stuff it in a tomato and you could use a pepper or zucchini, whatever you prefer but something that can be hallowed out and stuffed basically and holds well in the oven 

You simply mix all the ingredients together in a bowl and stuff the "tomato" (cutting off a little at the bottom of the tomato helps it sit upright better)

I stuffed a few at a time and put them in a bread pan so it would sit well and if it did tip then it wouldn't be horrible. Any temperature works just gotta keep an eye on it and cook it till your satisfied. 

You can add some vegan cheese on top if you want a cheesy treat

Simple Vegan Cabbage Rolls

Ingredients

SAUCE

• 1 medium onion, chopped
• pinch baking soda
• 4 cloves garlic clove, minced
• 28-ounce can diced fire-roasted tomatoes
• 16-ounce can diced fire-roasted tomatoes, pureed in blender
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• generous grating black pepper
• 1/4 cup raisins
• 1/4 cup dates, diced

CABBAGE AND FILLING

• 1 large cabbage
• 3 cups cooked lentils (from 1 1/4 cup dry)
• 1 cup cooked grain (bulgur wheat, kasha, brown rice, quinoa, etc.)
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 tablespoons minced fresh parsley
• 2 teaspoons lemon juice
• 1 teaspoon paprika (smoked or regular)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon allspice

• Instructions

1. Sauce: Heat a large non-stick pan and add the onions and a pinch of baking soda. Cook until the onion softens, about 3-5 minutes. Stir in the garlic and cook for another minute. Add all remaining sauce ingredients except the raisins, reduce heat to low, and cover. Cook for at least 30 minutes as you prepare the cabbage leaves and filling.
2. Fill a large deep pan with enough water to cover a cabbage and bring it to a boil. Remove all torn or ragged outer leaves from the cabbage. Use a paring knife to cut at an angle around the core and remove as much of it as you can. Put the cabbage core-end up into the boiling water and cook until the leaves soften and begin to come free of the cabbage; you may use a fork or tongs to loosen leaves if they become stuck, but be careful not to tear them. Remove each leaf and repeat until you have 10-12 whole cabbage leaves.
3. Place the leaves and the remaining cabbage head in a strainer and rinse under cold water. Finely shred the cabbage remaining on the head and add it to the sauce along with the raisins. Keep the sauce covered and continue to cook on very low.
4. In a medium bowl, mix the lentils and all remaining ingredients, adding salt and pepper to taste. Dry each cabbage leaf gently and trim the thick rib near the stem end of each leaf.
5. Put a cabbage leaf on your work surface with the concave side up, like a cup, and the stem end toward you. Place about 1/3 cup of the lentil mixture near the stem end (a little more for large leaves, less for smaller ones) and mold it into an oblong shape. Fold the stem up over the filling and then fold each of the sides toward the middle. Roll the filling up the rest of the leaf. You should have a nice, tight package. Place it on a plate and repeat with remaining leaves.
6. Spread about half of the tomato sauce in the bottom of a large Dutch oven or other heavy pot. Place each cabbage roll, seam-side down, on top of the sauce in a single layer. Spread the remaining sauce over the rolls. Cover and cook on your lowest heat setting until the cabbage is tender, about 45-60 minutes, being careful not to burn the bottom.
7. To serve, place two cabbage rolls on a plate and cover with sauce.

http://blog.fatfreevegan.com/2013/01/vegan-cabbage-rolls.html 

Simple Chocolate and Peanut Butter Baked Oatmeal

 

serves 1 

1/2 Cup Quick Oats 

1/4 Tsp Baking Powder

1 1/2 Tbsp Cocoa Powder

Pinch of Salt

2 Tbsp Unsweetened Applesauce 

1/4 Cup Almond Milk or Milk of Choice 

1 1/2 Tsp Vanilla Extract

1 Heaped Tbsp Peanut Butter (or nut butter of choice )

Optional: add in some sugar/sweetener of choice if you like things sweet

1. Preheat your oven to 180°C/350°F
2. Lightly grease a small ramekin.
3. Mix together your oats, baking powder, cocoa powder, salt, applesauce, milk and vanilla (and additional sweetener if using).
4. Pour half of your oat mixture into the ramekin. 
5. Next, add in your peanut butter/nut butter and pour your remaining oat mix on top. 
6. Bake for 20-40 minutes, or until your baked oatmeal is set and firm. 
7. Cool slightly before eating or just enjoy :) 

Oatmeal Dinner With Black Beans

Serves 4
Vegetable Broth and black beans in your oats? Yes! 

1 Cup Steel Cut Oats
1 Tbsp Olive Oil
1 Large Diced Onion
1 Whole Green Pepper
1/2 Vegetable Broth
18 oz. Black Beans, rinsed and drained
1 Tsp Cumin
1 Pinch Salt & Pepper, to taste
+ any extra garnishes you desire

Prepare oats as usual and set aside. Heat one tablespoon olive oil over medium heat and sauté the onion and green pepper for five-to-seven minutes until onion is translucent and beginning to brown. Add the beans, stock, cumin, salt and pepper, and cook for five or so minutes, until beans are heated. Top oatmeal with the mixture. If desired, garnish with whatever you feel suitable. 

Flour Tortillas Simple

Ingredients:

• 3 Cups All-Purpose Flour
• 1 Tsp. Salt
• 1 Tsp. Baking Powder
• ⅓ Cup Vegetable Oil
• 1 Cup Warm Water

Instructions:

1. In the bowl, add flour, salt and baking powder. Mix for 30 seconds until dry ingredients are incorporated, add the vegetable oil and warm water. until it starts to form a smooth ball.
2. Transfer dough to a well-floured surface and divide dough until you get approximately 16 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
3. Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
4. After dough has rested, heat a non-stick pan over medium-high heat.
5. Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other.
6. When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. At that point, flip it and cook the same way on the other side, but for slightly less time, 20-30 seconds. You want the tortilla soft and to have little brown spots on it. You don't want to cook the tortilla too much that it becomes crispy.
7. Place cooked tortillas on a plate. You can stack them on top of each other to cool.
8. If you're freezing them, wait til the tortillas are completely cool before putting them in Ziploc bag.

Lentil Lemon Cumin Soup

Ingredients

• 2 Cups Red Lentils, rinsed well
• 3-4 Cups Sweet Potatoes, peeled and diced (about 1 large)
• 5-6 Cups Water
• 1 Tbsp. Canola Oil
• 2 Onions, diced
• 3 Garlic Cloves, minced
• 1 Tbsp.Whole Cumin Seeds, toasted
• 1 Tbsp. Ground Cumin
• 2 Tsp. Ground Coriander, optional (goes well with cumin)
• Juice of 1 Large Lemon, about 3 Tbsp., or to taste
• 2-3 Tsp. Salt (start with less and taste)
• Pinch Cayenne Pepper, optional
• Hot, Cooked Rice, for serving

Instructions

1. Heat a 4 qt. pot over medium-high heat. Add the canola oil and heat for about 30 seconds. Add the diced onions and cook, stirring frequently, for 5-10 minutes.
2. Lower the heat and continue cooking for another 10-15 minutes, or until onions are soft, translucent and fragrant.
3. Add the garlic and cook for a few more minutes. Add the lentils and 5 cups of water. Bring to a boil and lower heat to a simmer. Cook for 5-10 minutes and add the sweet potatoes along with 2 tsp. of salt. Continue simmering until potatoes are soft. Add the cumin seeds, ground cumin, ground coriander (if using), and lemon juice. Taste and add more salt if necessary. Add the cayenne pepper, if using.
4. Using a stick blender, or traditional blender, puree some of the soup and add it back to the rest of the soup to thicken it. Ladle over hot, cooked rice and serve.
5. Makes enough for about 6-8 servings.

Easy Blender Hummus!

Ingredients 

• 3 Cups Cooked Chickpeas (or 2 15-ounce cans, 1 drained)
• 3/4 to 1 Cup Water or Chickpea Cooking Broth (or the liquid from 1 can of chickpeas)
• 2 to 4 Cloves Garlic, peeled
• 2 Tablespoons Tahini (or 4 tablespoons sesame seeds)
• 2 to 4 Tablespoons Fresh Lemon Juice
• 1/4 to 1 Teaspoon Cumin
• 1/4 Teaspoon Smoked Paprika
• 1/8 to 1/2 Teaspoon Chipotle Chili Powder or Cayenne Pepper
• Salt to Taste

Instructions

1. Place all ingredients except salt in the blender in the order listed and blend with blender according to it capabilities till its all smooth.
2. Stop blender and taste the hummus. Add additional seasonings and salt to taste and blend briefly to combine.
3. Store hummus in a sealed container in the refrigerator. It’s best after it’s had a chance to rest for at least an hour, but use within a week.

Lentil Coconut Curry

1. 

   Didn't have broccoli so added potato instead, was good too
   
   
   
   

   
   

   • 1 Can Coconut Milk 
   • 2 Tablespoons Curry
   • 2 Small Heads Broccoli (and/or other veggies of choice)
   • 1 Can Chickpeas, rinsed and drained
   • ½ Tablespoon Cornstarch Dissolved in 2 Tablespoons Cold Water
   • Optional: Minced Garlic or Onion

INSTRUCTIONS

1. Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
2. Add the curry to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Sweet Potato & Lentil Stew Over Rice

I served it over rice, very delicious

Serves: 12

Ingredients

• 2 Cans Lentils 
• 3 Large Sweet Potatoes, cut in large dice
• 3 Large Carrots, thinly sliced
• 1 Large Onion, diced
• 3 Tbsp. Olive Oil
• 1 Tbsp. Fresh Grated Ginger
• 1 Heaping Tbsp. Minced Garlic
• 2 Tsp. Ground Cumin Seeds
• ½ Tsp. Allspice
• ½ Tsp. Cinnamon
• ½ Tsp. Turmeric
• 5 Cups Vegetable Broth
• 2 Cups Water
• ⅓ Cup EACH Green, Yellow, Red, and Orange Bell Pepper, diced
• 1 Tbsp Thyme 
• Optional * 2 cups coconut milk * 

Instructions

1. Splash olive oil in large Dutch oven or stock pot.
2. Add onion and garlic and sauté a minute or two.
3. Add cumin, fresh ginger, allspice, cinnamon, carrots and bell peppers.
4. Continue sautéing a few minutes.
5. Add vegetable broth, water, sweet potatoes, turmeric and thyme.
6. Simmer for approximately 30 minutes.
7. Add lentils.
8. Stir to combine and simmer until vegetables are thoroughly cooked--at least 20-30 minutes or so until lentils are tender.
9. Remove from heat.
10. *Stir in coconut milk* and serve.